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  • Ellis Van Beeck

    I tried these, they were horrible, but maybe I accidentally used sweetener that isn't suitable for baking

  • Chrystal Mahan

    I haven't made them. I know a lot of natural sweeteners have to be adjust for baking purposes. Also, a lot of artificial sweeteners don't taste so hot when baked either. I learned that one the hard way - many times.

pear tart with almonds (if you don't read French, scroll down as there is an English translation)

'BREAD" CRUMBS - Just almond flour and water baked! Works like real bread crumbs when it comes to breading veggies or meats, for topping casseroles, for binding meat loaves or hamburgers, or for using as a bread crumb topping with melted butter for casseroles. It makes a wonderful Graham cracker-like crust as well for pies, squares and cheesecakes. No more soggy crusts! The crusts made with this product remain remarkably firm. Visit us at: www.facebook.com/...

This looks good, but I don't want to pick out all the stems